White Chocolate + Macadamia Croissant Pudding
I always used to hear about bread and butter puddings when I was young, but Mum never really made any when we were growing up. After watching one of the earlier seasons of Masterchef however, I saw one of the contestants make a delightful looking chocolate croissant pudding and I just had to try it. I used to make my version all the time for parties, desserts, and even in patty pans for a small treat. Recently fearing an allergy to milk and dark chocolate, I was inspired to try a twist of my classic recipe, and have created this beauty (turns out I'm not allergic to white chocolate, Hallelujah)! Served with cold pouring cream or ice cream, this dish is very easy to whip up and VERY easy to eat!
Preparation Time: 10 minutes / Cooking Time: 40 minutes
- 3 eggs
- 1/3 cup raw sugar
- 600ml thickened cream
- Pinch of salt
- ½ tsp vanilla extract
- 2-3 large (approx. 300g) butter croissants
- 100g white chocolate
- ½ cup macadamias
- Preheat oven to 160°C on bake setting.
- Whisk the eggs and sugar by hand in a medium bowl.
- Add the cream and lightly whisk until combined. NOTE - This makes the pudding ‘custard’.
- Stir in the pinch of salt and vanilla extract into the custard.
- Slice the croissants in half vertically, and then into 1cm thick pieces. Add to the custard mix and stir well so all croissant pieces are coated well. Leave to soak for 5 minutes
- Roughly chop the chocolate and macadamias. Stir into the pudding.
- Line a 25x25cm baking tin with baking paper. TIP – I like to use one sheet to line the entire tin, so once pudding is baked and cool it can be easily removed and cut into pieces.
- Pour the mix into the tin and spread evenly, pushing down any larger pieces of croissant so it is in the custard while baking.
- Bake for 40 minutes, or until pudding is just firm (jiggles, and custard is not runny in the centre[SK1] [SK2] ). Leave to cool until warm.
The pudding is best served nice and warm with vanilla ice-cream or pouring thickened cream.